Miguels Ceviche Recipes

MIGUEL'S JALAPENO CREAM SAUCE

Miguel's Jalapeno Cream Sauce image

My cousin shared this recipe with me after we had the sauce at a restaurant on Coronado Island. I've never made it at home, but know I enjoyed it at the restaurant. My cousin's advice: don't count the calories in this!!!!!

Provided by Zetty66

Categories Mexican

Time 40m

Yield 1/2 cup, 7 serving(s)

Number Of Ingredients 9

Ingredients

2 cups whipping cream
1 cup sour cream
1 teaspoon chicken base or 1 teaspoon broth
2 tablespoons clarified butter
1 tablespoon flour
1 jalapeno pepper, minced
1 tablespoon jalapeno juice, from bottled jalapeno
1 ounce monterey jack cheese, shredded
1 ounce cheddar cheese, shredded

Steps:

Heat whipping cream in a heavy saucepan over high heat. Stir in sour cream when it's ready to boil. After sour cream dissolves, reduce heat to medium.
Stir in chicken broth and jalapeno sauce and simmer.
Meanwhile, make a roux by heating butter and flour. Whisk until mixture turns a pale gold.
Increase heat on cream mixture until almost boiling and then add roux. Whisk briskly and constantly until roux is incorporated.
Remove from heat, stir in minced jalapeno and the cheeses.
Can be served with tortilla chips or as a sauce for dishes.

Nutrition Facts : Calories 364.2, Fat 37.6, SaturatedFat 23.2, Cholesterol 127.1, Sodium 103.8, Carbohydrate 3.9, Fiber 0.1, Sugar 1.4, Protein 4.3

MAHI MAHI CEVICHE

Mahi Mahi Ceviche image

This mahi mahi ceviche requires a little bit of knife work, but when you consider the seasonal advantage of not using the stove, and just how tasty this really is, I think it's all worthwhile. You can also use shrimp, scallops, swordfish, and snapper.

Provided by Chef John

Categories Appetizers and Snacks Seafood Ceviche Recipes

Time 1h30m

Yield 6

Number Of Ingredients 14

Ingredients

¾ pound mahi mahi fillets, diced, or more to taste
⅓ cup lime juice
⅓ cup lemon juice
1 tablespoon minced jalapeno pepper
½ teaspoon salt, or to taste
1 pinch dried oregano
1 pinch cayenne pepper
½ cup diced avocados
½ cup peeled and seeded diced cucumber
½ cup diced orange segments
½ cup chopped fresh chives
2 tablespoons radishes, sliced
1 tablespoon chopped cilantro
1 tablespoon olive oil

Steps:

Stir mahi mahi, lime juice, lemon juice, jalapeno pepper, salt, oregano, and cayenne pepper together in a bowl. Press down fish to completely immerse in liquid. Cover the bowl with plastic wrap and press plastic wrap down so that it is touching the fish. Refrigerate for at least 1 hour, or up to 6 hours.
Stir avocado, cucumber, orange, chives, radish, cilantro, and olive oil into mahi mahi mixture until completely coated. Season with salt.

Nutrition Facts : Calories 116.5 calories, Carbohydrate 6.5 g, Cholesterol 41.5 mg, Fat 5.6 g, Fiber 2.1 g, Protein 11.4 g, SaturatedFat 0.8 g, Sodium 247 mg, Sugar 2.2 g

MIGUEL'S CEVICHE

Miguel's Ceviche image

Provided by Molly O'Neill

Categories appetizer

Time 1h25m

Yield 4 appetizers

Number Of Ingredients 14

Ingredients

8 jumbo shrimp, shelled, deveined and cut into 1/2-inch chunks
6 ounces grouper fillet, cut into 1/2-inch chunks
1 tablespoon peeled, minced ginger
1 teaspoon peeled, minced garlic
1 teaspoon salt, plus more to taste
2 lemons
2 limes
2 ears corn, shucked
12 mussels, scrubbed
12 clams, shucked, juice reserved
12 oysters, shucked, juice reserved
Leaves from 1 bunch cilantro, chopped
3 tablespoons minced red onion
1 tablespoon minced celery

Steps:

In a small, nonreactive bowl, combine the shrimp, grouper, ginger, garlic and 1 teaspoon of salt. Add the juice of 1 lemon and the juice of 1 lime. Toss to coat. Cover and refrigerate for 1 hour.
Meanwhile, bring a large pot of salted water to a boil. Add corn and boil for 5 minutes. Cool in a bowl of cold water. Remove, pat dry and use a large knife to cut the kernels from the cob. Discard the cobs and refrigerate the kernels.
Place a cup of water in a large saucepan and bring to a boil. Add the mussels, cover the pan and steam until the mussels just open, 2 to 3 minutes. Drain immediately and set aside. When cool enough to handle, remove the mussel meat and refrigerate, discarding the shells and any unopened mussels.
Drain excess liquid from the shrimp and grouper and transfer to a large bowl. Add the corn, mussels, clams and oysters with their juice, cilantro, onion and celery. Add juice of the remaining lime and lemon and toss. Season with salt to taste. Divide the mixture among 4 small plates or martini glasses and serve.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 6 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 1 gram, Sodium 983 milligrams, Sugar 5 grams, TransFat 0 grams

MUSSEL CEVICHE

Mussel Ceviche image

Provided by Food Network

Categories appetizer

Time 3h10m

Number Of Ingredients 16

Ingredients

3 pounds black mussels, scrubbed and beards pulled out
1 cup dry white wine
6 bay leaves
2 medium tomatoes, cored, seeded and diced
1 small red onion, diced
1 cup small Spanish olives (picholines), pitted and halved
1 bunch fresh oregano leaves, roughly chopped
2/3 cup best quality tomato juice
1/3 cup freshly squeezed orange juice
1/3 cup freshly squeezed lime juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup fruity Spanish olive oil
Vegetable oil for frying
6 to 10 small corn tortillas (recipe attached), or use store bought
1 avocado, peeled, seeded and mashed

Steps:

In a wide, heavy saute pan, bring the wine to a boil with the bay leaves. Put in just enough mussels to cover the bottom of the pan. Cover and cook over medium heat 3 to 5 minutes, or until all the shells are open. Lift out mussels with a slotted spoon and set in a bowl to cool. Cook remaining mussels in the same way, in batches as necessary. Reserve the liquid for another use. Discard shells and place mussels in a bowl with tomatoes, onion, olives, oregano, tomato, orange and lime juices, salt, pepper and olive oil. Refrigerate for a few hours to blend flavors.
Pour vegetable oil to a depth of 1/2-inch in a small skillet. Fry the tortillas on both sides or about 1 minute, or until crisp. Drain on paper towels.
Divide ceviche evenly on tostadas with a dollop of mashed avocado on each.

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